Best Szechuan Grilled Pompano Recipes

THE BEST WAY TO COOK A FLORIDA POMPANO

The Best Way to Cook a Florida Pompano image

The Florida pompano is a mild fish that's rich in taste with firm, white meat that almost melts in your mouth. All you need to bring out its subtle flavor is a squeeze of lime juice, some olive oil, and a sprinkle of salt and pepper. The ideal way to cook the golden pompano is to grill it with the skin on.

Provided by Marisa Franca

Time 25m

Number Of Ingredients 7

Ingredients

2 8 oz. pompano (fillets skin on )
1 Tbs vegetable oil
2 Tbs olive oil (extra virgin)
1 tsp sea salt
1/2 tsp pepper
1 lime
2 Tbs flat-leaf parsley (fresh)

Steps:

Rub the fillets with vegetable oil and season with salt and pepper to taste.
Grill the fillets skin-side up onver a medium-hot-fire for 3 to 4 minutes. Turn them and cook an additional 2 to 3 minues, until the fish is opaque all the way through.
Remove the fillets from the fire and set them on a tray. Drizzle them with olive oil and squeeze a half lime over each.
Sprinkle with the Italian parsley. Serve Immediately.

Nutrition Facts : Calories 195 kcal, Carbohydrate 4 g, Fat 20 g, SaturatedFat 7 g, Sodium 1166 mg, Fiber 1 g, ServingSize 1 serving

GRILLED GOLDEN POMPANO WITH SWEET POTATOES

Grilled Golden Pompano with Sweet Potatoes image

The mild succulent taste of Golden Pompano is almost sweet and pairs perfect with Cajun spices, fresh herbs, and grilled sweet potatoes.

Provided by CookingWithShelia

Categories Seafood Fish

Time 45m

Yield 2

Number Of Ingredients 8

Ingredients

2 whole Golden Pompanos
2 sweet potatoes, peeled and cut into bite-size pieces
3 tablespoons olive oil, divided
½ teaspoon Cajun seasoning, or to taste
salt and freshly ground black pepper, to taste
2 each orange slices
2 slices lemon
6 leaf (blank)s basil leaves

Steps:

Prepare a charcoal grill so you have a hot and cool side. Lightly oil the grate.
Toss sweet potatoes, 1 tablespoon olive oil and Cajun seasoning in a bowl until well combined. Put sweet potatoes in a grill wok and place on the hot side of the grill. Cook until almost done, turning occasionally, 10 to 15 minutes. Move grill wok to the cool side of the grill.
Clean pompanos and coat inside and outside with remaining olive oil. Season with salt and pepper and place 1 orange slice, 1 lemon slice, and 3 basil leaves into the cavity of each fish.
Place fish directly on the grill grates on the hot side of the grill. Close lid. Cook for 5 to 7 minutes. Turn and continue cooking until fish easily flakes with a fork, 5 to 7 minutes more.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 47.4 g, Fat 20.4 g, Fiber 7.5 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 243.8 mg, Sugar 9.5 g

SZECHUAN GRILLED POMPANO

SZECHUAN GRILLED POMPANO image

Categories Fish Dinner

Yield 8

Number Of Ingredients 16

Ingredients

Sauce:
1 1/2 tablespoons peanut oil
12 ounces shallots, peeled, thinly sliced
3 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
1 3/4 cups plus 2 tablespoons mirin
(sweet Japanese rice wine)
1 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons dried crushed red pepper
Fish:
Eight 6- to 8-ounce pompano fillets or
1-inch-thick sea bass fillets
Olive oil
1/4 cup unsalted butter
6 tablespoons minced green onion

Steps:

For sauce: Heat peanut oil in heavy large skillet over medium-high heat. Add sliced shallots, minced ginger and cilantro and sauté until shallots soften and just begin to brown, about 5 minutes. Add mirin, soy sauce, lime juice and red pepper. Boil until sauce is reduced to 1 1/2 cups, about 15 minutes. (Can be prepared 2 hours ahead. Cover and refrigerate.) For fish: Prepare barbecue grill (medium-high heat). Brush fish with olive oil, ten sprinkle with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Transfer fish to platter. Cover with foil to keep warm. Stir sauce over medium-low heat until heated through. Add butter and whisk until butter melts and blends into sauce. Mix in minced green onions. Spoon sauce onto plates. Top with fish. Garnish with whole green onions, if desired, and serve. Serves 8.